Recipes

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. 

Originally presented as a Cook-Along live class on August 6th at 5:30 PM on Facebook Live.

Tonight, Chef Deniz presented 3 recipes tonight for his Sablefish feature live class. Open the other recipes he featured tonight in your browser so you can work across his menu as you watch his archived video.

• Crispy Battered Sablefish with Spicy Tartar Sauce
• Slow Cooked Sablefish with Miso and Brown Butter, Roasted Violet Turnips
• Spanish Frittata with Herbs and Watercress Salad

Part of our Late Summer Foil Pouch Series! You can pack all of these well in advance, some can even be frozen for even easier weeknight meals. And, don’t forget the condiments and fresh garnish, they make all the difference. Small reusable containers or mason jars are perfect to transport those, use your imagination and have some fun with it. Check out the full series here!

Curried New Potatoes

New season baby potatoes don’t need a lot of embellishment, they are delicious on their own BUT when you cook them in foil, they need a little lube and a hint of seasoning. The kick of fresh cilantro at the end really makes this dish, don’t leave it out! Pro tip: make a couple of extra pouches, the leftovers make wicked hash browns for your weekend breakfast

Ingredients:

• 2 lbs baby potatoes, cut in half
• 3 tbsp Well Seasoned olive oil
• 1 medium onion, sliced
• 1 tbsp. butter
• 2 cloves fresh garlic, chopped
• ½ tsp your favourite curry powder
• 1/4 tsp each kosher salt and black pepper
• Garnish: fresh cilantro, sour cream, yogurt

Instructions:

1. Pre-heat your BBQ to about 400F.
2. In a large bowl, toss the potato halves & onion slices with olive oil & all of the seasonings. Cut four sheets of foil, about 12-inches long. Divide the potatoes into the 4 foil pouches, spreading them out into a single layer so they cook quickly and evenly. Place the packets into the pre-heated BBQ for about 20-25 minutes until potatoes are fork tender.
3. Carefully remove the potatoes from the grill, open the packs to let them vent. Serve them in the foil pouches or transfer them to a serving bowl, garnish with fresh cilantro and a dollop of sour cream. Serve immediately.

Prep Time: 15 Minutes.

Cook time: 25 Minutes

Enjoy your BC Day Long Weekend! This salad is great for the patio, boat, cottage, or a picnic!

Chopped Greek Salad

The height of summer freshness in a big bowl! Ripe tomatoes, onions, peppers, lettuce, black olives, cucumber & LOTS of creamy Macedonian Feta cheese.

Ingredients for Dressing:

• 2 cloves Garlic, minced
• 1 teaspoon dried Oregano
• 1/2 teaspoon Dijon mustard
• 1/4 cup Red Wine Vinegar
• 1 teaspoon Kosher Salt
• 1/2 teaspoon freshly cracked Black Pepper
• 1/2 cup Well Seasoned Extra Virgin Olive Oil

Instructions:

1. Whisk together the garlic, oregano, mustard, vinegar, salt & pepper in a small bowl.
2. Continue whisking and slowly add the olive oil to make an emulsion.
3. Keeps refrigerated for up to 2 weeks.

Prep Time: 15 Minutes.

Cook time: 0 Minutes

It's gonna be a hot couple of weeks, so fire up your stove in the morning, and let this recipe cool throughout the day. Then get this delicious jam in your fridge and freezer so you can be enjoying this season's berries on your yogurt, cold scones and slice-n-bake morning scones all summer!

Blueberry Twist Freezer Jam

Try them with Fresh BC Blueberries! This recipe was originally posted for our 10 year anniversary in 2014 and was written by Chef Karen Dar Woon.

Ingredients

• 6 cups BC Blueberries, about 2 lbs
• 1 tbsp Lemon Juice, about 1/2 lemon
• 3 1/4 cup granulated sugar
• 1 box Certo Light Pectin Crystal, 49g
• 1/4 cup Raspberry Liqueur or Dessert Wine
• 2 tbsp Cherry Liqueur or Brandy

Instructions:

1. Crush blueberries to make 4 cups. Use a potato masher to crush berries in a single layer, or use food processor.
2. Remove 2 cups to a saucepan. Add 1/4 cups of sugar, and liquors, if using.
3. Bring to a boil over medium high heat, stirring to dissolve sugar. Boil for 4 minutes to reduce liquid to a syrup consistency. Turn off heat. Allow too cool.
4. Combine Certo Light pectin crystals with 1/4 cups of sugar. In a large mixing bowl, combine remaining 2 cups crushed berries, lemon juice, and pectin/sugar mixture. Stir well.
5. Let stand 30 minutes. Stir occasionally.
6. Add remaining 2 3/4 cups sugar, and the cooked berry/liqueur mixture. Stir for 3 minutes, to completely dissolve sugar.
7. Ladle into clean containers, filling to within 1/4" (0.5 cm) from rim. Cover with lids. Leave at room temperature 24 hours or until set. Store in refrigerator for up to one month, or up to 12 months in freezer. Thawed jam should be used within two weeks of thawing.

• Variations:

• Add grated lemon or orange rind to pectin/sugar mixture before combining with fruit.
• Substitute up to 2 cups of crushed blueberries with up to 2 cups of chopped other berries or peaches.

Prep Time: 45 Minutes + 24 hours to set.

Cook time: 5 Minutes

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. 

Originally presented as a Cook-Along live class on July 23rd at 5:30 PM on Facebook Live.

Tonight, Chef Deniz presented 3 recipes tonight for BC Blueberry Feature live class. Open the other recipes he featured tonight in your browser so you can work across his menu as you watch his archived video.

• Maple Muddled Fresh BC Blueberry Cocktail (Recipe within Video)
• Roasted Fraser Valley Duck Breast With Blubbery Jus And Caramelized Endive
• Galette Of BC Blueberries With Whipped Mascarpone